Last night I was just not in the mood to make dinner. At all. The last week I’ve been straining to find motivation…for basically everything. Work, cleaning, reading, exercising, cooking…I think I’ve been using up my last drops of motivation for marathon training, and my body is saying it needs a break. But with a spendy vacation coming up, and less than 16 days until the Portland Marathon, I thought it would be a healthier, more economical option to just suck it up and have a home-cooked meal. It took every ounce of my being to get this dinner on the table-er–couch, but I did it. And surprise, surprise, I’m glad I did, because this meal was packed with protein and fiber, and just eating it gave me a little more energy…and motivation to wash the dishes afterward.
1 can garbanzo beans
1 cup whole wheat bread crumbs
1 medium onion
2 cloves garlic
1 small jalapeno (or 2 or 3 if you really want some heat)
1 T lemon juice
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp garlic powder
1/2 tsp-1 tsp salt, to your taste
pepper, to taste
cayenne, to taste
1 tsp baking powder
drizzle of olive oil (1 to 2 tsp)
1/2 cup fresh parsley
In a bowl, mash beans with a potato masher or fork.
In a blender or food processor, puree onion, jalapeno, garlic, parsley and lemon juice. Add to mashed beans and mix well.
In a small bowl, beat together (with a fork) spices, baking powder, egg and olive oil. Add to bean mixture and mix well. Add bread crumbs and mix. The mixture should hold together well to form patties. Form into 2- or 3″ patties.
This falafel will not be the same as in Mediterranean restaurants because it is not deep fried. It will have a soft texture. To make it healthier, I pan fry falafel over medium-high heat (with just non-stick spray or a little Smart Balance) on each side until browned. Then bake for about 10 to 15 minutes at 350 degrees. Best served with hummus or tzatziki and pita, on the couch in PJ’s watching Modern Family. Enjoy!